Leczo Recipe By Tasty

LECZO RECIPE BY TASTY

Leczo Recipe by Tasty image

Here's what you need: corn, tomato, tomato puree, polish sausages (kielbasa)s, white onions, garlic, small zucchinis, red bell pepper, garlic powder, black pepper, salt, sweet paprika, chili

Provided by Magdalena Pataj

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 corn
2 cans tomato
1 can tomato puree
2 polish sausages (kielbasa)s
2 white onions
2 cloves garlic, chopped
2 small zucchinis, diced
1 red bell pepper, cubed
2 tablespoons garlic powder
1 teaspoon black pepper
1 teaspoon salt
3 tablespoons sweet paprika
1 teaspoon chili

Steps:

In a big pot, fry sausage. Add onion, pepper, and zucchini and fry until vegetables are soft.
Add tomatoes, corn, and spices and cook for 20-30 minutes on low heat.
Serve warm with toasted sourdough bread.

Nutrition Facts : Calories 191 calories, Carbohydrate 42 grams, Fat 2 grams, Fiber 8 grams, Protein 7 grams, Sugar 19 grams

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW

Hungarian Lecso - Pepper, Sausage and Tomato Stew image

Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.

Provided by Chef Czegeny

Categories Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons fat (bacon) or 2 tablespoons lard (bacon)
3 medium onions
3 red peppers
3 hot white hungarian bell peppers
1 hot banana pepper
1 green bell pepper
1 fresh tomato
1 (14 ounce) can stewed tomatoes (whole)
1/4 cup tomato paste
1/4 teaspoon sweet Hungarian paprika
1 dash hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 lb Hungarian sausage (Kolbasz)
1/2 cup water

Steps:

METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

HUNGARIAN LETCHO

Hungarian Letcho image

A rich Green Bell Pepper stew. Very warming on a cold day. It comes from Hungary and is a typical peasant meal.

Provided by Robert Butler

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large onion, chopped
3 tablespoons olive oil
7 large yellow bell peppers or 7 large red bell peppers, cut into 1 inch squares (or combination)
3 large peeled tomatoes, chopped
3 cloves garlic, chopped
1/2 teaspoon chili
1 chorizo sausage, sliced into thin rings

Steps:

In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
Add bell peppers and mix well with onions, garlic& sausages.
Add salt and pepper, to taste.
Turn heat down and add Tomatoes.
Let simmer until the peppers are soft.
Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

Nutrition Facts : Calories 258.8, Fat 16.7, SaturatedFat 3.8, Cholesterol 13.3, Sodium 206.2, Carbohydrate 23.2, Fiber 7.2, Sugar 12.1, Protein 7.9

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